What is summer without Ice Cream? Part I
August 10, 2015 § Leave a comment
Summer is reason enough to eat lots of this luscious dessert but add to that some wisdom teeth extraction and you really NEED the stuff. What better excuse to experiment with some fun and trendy recipes? SWEETTABLESCAPES just pulled up the “Frozen Dessert” file and started with three AWESOME flavors (by unanimous family vote!!)
The sorbet is water based, both Cinnamon and Basil are custard based. We also made a quick easy Vanilla batch with only cream and milk (no egg yolks) for good measure.
Of course, you’ll need an ice cream maker with a couple of already frozen barrels. It is a good investment if you love ice cream as much as we do!!
Dark Chocolate Mint Sorbet (NY Times)
- 3 tablespoons mild honey, such as clover, or corn syrup
- ⅓ cup, plus 1 1/2 tablespoons sugar
- 10 ounces dark chocolate, at least 72 percent, finely chopped (about 1/4-inch pieces; no need to chop if using disks)
- 1 mint herbal tea bag
- ½ teaspoon peppermint extract
- Combine 3 1/4 cups water, the honey or corn syrup and the sugar in a saucepan and bring to a boil. Stir with a rubber spatula until sugar is completely dissolved and remove from heat.
- Meanwhile, place chocolate and tea bag in a medium-size bowl. Pour on hot water mixture and let stand for 5 minutes. Remove tea bag. Add peppermint extract.
- Using a hand blender, blend mixture until smooth, 1 to 2 minutes. Stir bottom of bowl with a rubber spatula to make sure mixture is well combined, and blend again if necessary. The chocolate will separate to an extent when chilled, but you will be blending it again. Cover bowl and refrigerate for at least 12 hours. Place a 1-quart container (or slightly larger) in the freezer.
- Remove sorbet mixture from refrigerator and blend again until smooth. The chocolate that has slightly solidified on top will be reincorporated. Freeze in an ice cream maker following manufacturer’s directions. Transfer to the chilled container. Cover and place in freezer for 2 hours or longer. Allow sorbet to soften in refrigerator for 1 hour before serving.
Basil-Chip Ice Cream: ( Bon Appetit, Aug 2015)
- 5 large egg yolks
- 2 cups heavy cream
- 1¾ cups whole milk
- ½ cup sugar
- ⅓ cup sweetened condensed milk
- ¼ teaspoon kosher salt
- ¼ cup buttermilk
- 1 cup basil leaves
- 3 ounces bittersweet chocolate
Set a large metal bowl inside another large bowl filled with ice water. Lightly beat egg yolks in a medium bowl.Bring cream, whole milk, and sugar to a simmer in a medium saucepan. Whisking constantly, gradually stream half of cream mixture into yolks. Return egg mixture to saucepan and cook over medium-high heat, stirring constantly with a wooden spoon, until mixture coats spoon, 2–3 minutes. Strain through a fine-mesh sieve into prepared bowl. Stir in condensed milk and salt. Let cool, stirring occasionally, 20–30 minutes, then stir in buttermilk.
Blend base with immersion blender; strain into an ice cream maker. Process according to manufacturer’s directions.
Meanwhile, grate chocolate on the large holes of a box grater into a large bowl. Add ice cream and fold to evenly incorporate chocolate. Transfer to an airtight container. Cover and freeze at least 2 hours before scooping